I had to have a root canal re-done this week, which was awesome, clearly. On top of that, I found out I have to have a significant amount of work done on yet another tooth. To say the least, I was feeling pretty glum (and broke). How could I possibly cheer myself up? Pajamas and Cake!
Joe and I are headed up to Maine to spend some family time with my mom and sister for the weekend at her golf resort time share (yes I plan on golfing, laugh it up). All three of us have impending birthdays, and busy schedules, so I decided I would take the opportunity to bake a little birthday cake for the three of us.
Since I’m not nearly as experienced a cake baker as I am with cookies, I randomly googled some birthday cake recipes, and nabbed this one off of allrecipes.com.
“Moist Chocolate Cake”
Ingredients:
1 cup margarine (I used butter)
1 3/4 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder (I used more like 7 Tablespoons)
1 1/2 teaspoons baking soda
1 teaspoon salt
First, sift together the dry ingredients in a bowl, and set aside. Next bust out your cake pan, and grease/flour that bad boy.
Now to the mixer. Cream together the butter and sugar, and let the machine go for a while until it’s nice and fluffy.
Add in your eggs, one at a time. Then add in your vanilla.
Next alternately add the flour mixture and the milk, switching back and forth, until just combined.
While your cake is cooling, whip up your frosting. I decided to go with a classic butter cream frosting.
Ingredients
1/3 cup butter
4 1/2 cups sifted confectioners' sugar
1/4 cup milk
1 1/2 teaspoons vanilla extract
First cream the butter for a bit on high speed. Then add in your confection sugar, and beat until combined. Add your vanilla. Then add in the milk a little at a time, until the frosting is at your desired consistency.
Frost your bottom layer first, completely, then stack on your top level.
That didn’t really work out as I pictured it.
So I opted to just spread the sprinkles around and add some more for good measure. My frosting was getting pretty warm and melty in my hot kitchen, so I decided I would let it refrigerate overnight, and add my final touches before we hit the road.
Fast forward to Friday! Coors light in hand, I set out to finish my cake.
So I opted to just spread the sprinkles around and add some more for good measure. My frosting was getting pretty warm and melty in my hot kitchen, so I decided I would let it refrigerate overnight, and add my final touches before we hit the road.
Fast forward to Friday! Coors light in hand, I set out to finish my cake.
I whipped up a quick decorating frosting. Basically mix together some shortening, almond extract, and powdered sugar. I used the almond because the only vanilla extract I had was a dark brown, which would tint the color of the frosting. It actually is quite delicious. I think I might make an orange-flavored cake or cupcake and try this almond concoction on top. Yum.
Anywho, I wrote out a quick “Happy Birthday” And since there were three of us, and I was too lazy to write out all our names, I just went with first initials.
Anywho, I wrote out a quick “Happy Birthday” And since there were three of us, and I was too lazy to write out all our names, I just went with first initials.
Perhaps not the prettiest thing I’ve ever made, but I’m pretty happy with it.
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